Maple Ginger Roasted Vegetables w/ Pecans

By chefjaci

Ingredients

• 1 1/2 cups pecans
• 4 medium carrots (3/4 pound), peeled and sliced 1/4 inch thick on the bias
• 2 large parsnips (1 pound), peeled and sliced 1/4 inch thick on the bias
• 1 medium head cauliflower (2 1/2 pounds), cut into 1-inch florets
• 1 small butternut squash (2 pounds)—peeled, seeded and cut into 1-inch dice
• 1 pound brussels sprouts, halved
• 1/2 cup extra-virgin olive oil
• 1/4 teaspoon freshly grated nutmeg
• Kosher salt and freshly ground black pepper
• 2 tablespoons minced fresh ginger
• 1/3 cup pure maple syrup

Details

Servings 12
Preparation time 30mins
Cooking time 31mins

Preparation

Step 1

1.Preheat the oven to 425°. Spread the pecans in a pie plate and toast until fragrant, about 6 minutes. Let cool.
2.In a large bowl, toss the carrots, parsnips, cauliflower, squash and brussels sprouts with the olive oil and nutmeg and season generously with salt and black pepper. Spread the vegetables on 2 large rimmed baking sheets and roast for 30 minutes, until the vegetables begin to brown. Scatter the pecans and ginger over the vegetables and drizzle with the maple syrup; toss well. Continue to roast the vegetables for 25 minutes longer, until they are tender and golden. Scrape the vegetables into a bowl and serve hot or at room temperature.